Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Chive Potato Pancakes with Smoked Salmon and Golden Caviar
Yield: 6 Servings
2 lb Russet Potatoes; peeled and cubed
1 md Onion; cut into chunks
2 tablespoon Matzo Meal; or All-Purpose Flour
2 Eggs; separated
4 tablespoon Fresh Chives; chopped
2 tsp Salt
1/2 tsp White Pepper
2/3 cup Corn Oil; for frying
6 oz Smoked Salmon; thinly sliced
3 oz Golden Caviar
Preheat oven to 325 deg F. Place 2 large cookie sheets in oven to heat.
Shred potatoes and onion in a food processor. Transfer contents of work bowl to a large bowl. Insert steel blade in processor. Return potato-onion mixture to work bowl and process until finely chopped. Set large strainer over medium bowl. Place potato and onion mixture in strainer and press firmly to extract liquids; reserve liquids. Return potato mixture to large bowl. Mix in matzo meal, egg yolks, 2 tablespoon chives, salt and pepper. Pour clear portion off reserved potato liquids, leaving thick paste at bottom of bowl. Add paste to potato batter. Beat egg whites until stiff but not dry; fold into batter.
Heat 1/3 cup oil in each of 2 heavy large skillets over medium-high heat. Drop 1 heaping tablespoon potato batter per pancake into hot oil; spread each to 3" diameter. Cook pancakes until bottoms are brown, about 4 minutes. Turn and cook until second sides are brown, about 3 minutes. Transfer pancakes to cookie sheets in oven. Repeat with remaining batter, adding more oil to skillet as necessary.
Overlap pancakes on plates. Garnish with smoked salmon and caviar. Sprinkle with chives and serve.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
